With passion since 1960
The history of Di Dio srl begins 60 years ago thanks to the professionalismand passion of Mimmo Di Dio.
so much so that it boasts a 6000 sq.m production unit, 2000 of which are
covered and temperature controlled at the service of manufacturing, and
4000 are dedicated to the organizational logistics of distribution.
The clinary fish and vegetable specialties are the feather in the cap of the company and their fabrication has reached high standards of quality.
The choice of the best raw materials, along with the attention to technological innovation has given our company a chance to establish itself on the market as an industry leader.
Italian Appetizer from Sea
The technologies adopted in food stabilization and preservation are exclusive, as well as the constant and careful monitoring in each phase of the process.
The gastronomic characteristics, in particular of the blue fish, are emphasized by the nutritional and organoleptic properties typical of the product.
The aim is to make consumers rediscover our gastronomic fish culture and
tradition in a new and tasty way.
The distribution of Di Dio srl’s products is widely organized both in traditional channels (wholesalers , caterers and retail), and in the most modern forms of large distribution and retail trade.
Certificazioni di qualità
Di Dio Srl ha adottato un sistema di controllo e monitoraggio di tutto il ciclo produttivo secondo il metodo HACCP con rigorosi controlli di qualita in tutte le fast di produzione. L’azienda garantisce la rintracciabilita di tutti i prodotti commercializzati attraverso il controllo diretto sulla filiera produttiva e attraverso un sistema informatizzato secondo Ie normative vigenti.
Di Dio Srl vanta, inoltre, le Certificazioni di Qualita secondo lo Standard IFS (International Food Standard) e secondo lo Standard BRC (British Retail Consortium), riconosciuti dal Global Food Safety Initiative (GFSI). L’adozi- one di questi ulteriore sistema di controllo rende operativo un sistema di gestione rivolto al rispetto dei vincoli di qualità e di sicurezza alimentare.